Summary

Ingredients

• 3 shallot (s)
• 1 clove garlic
• 1 leek stick (s)
• 100 g carrot (s)
• 150 g rapes
• 500 g chicken breast
• 300 ml white wine, (Riesling)
• 250 ml chicken broth
• 0.5 ½ bunch thyme
• 1 sprig rosemary
• 2 bay leaves
• 100 ml cream
• salt and pepper
• food starch
• Clarified butter, for frying

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Instructions

1. Peel the shallots, garlic and carrots. Remove the outermost layer from the leek. Wash grapes. Halve the shallots and cut into strips. Finely dice the garlic. Cut the leek into rings, carrots into slices. Pluck grapes. Wash, dry and cut the chicken breast into large pieces.
2. Heat the clarified butter in a roaster. Fry the vegetables in it. Add the chicken and fry as well. Deglaze everything with Riesling and bring to the boil. Pour in the chicken stock, stir in the grapes, herbs and bay leaves. Bring to the boil again, reduce the heat, cover and simmer for approx. 30 minutes. Then add the cream and season with salt and pepper. Dissolve the starch in a little water, stir into the sauce and bring to the boil. Repeat if the sauce is still too thin.
3. Ribbon noodles go well with it.